Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches and gums prepared thereby

ABSTRACT

A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums (e.g., locust bean gum, carrageenan, agar), viscosifying proteins (e.g., gelatin), starch-gum mixtures, and fully hydrolyzed polyvinyl alcohols, is disclosed. The process involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing, under elevated temperature and pressure, the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

This is a division of application Ser. No. 08/239,650, filed May 9, 1994 now U.S. Pat. No. 5,435,851, which is a continuation-in-part of Ser. No. 07/919,673, filed on Jul. 27, 1992 (now U.S. Pat. No. 5,318,635), which is a division of Ser. No. 07/697,659, filed May 8, 1991 (now U.S. Pat. No. 5,188,674), which is a division of Ser. No. 07/242,657, filed on Sep. 12, 1988 (now U.S. Pat. No. 5,131,953).

BACKGROUND OF THE INVENTION

This invention relates to a process for jet-cooking and spray-drying water-dispersible or water-soluble polymers, especially high viscosity starches such as high amylose starches. It also relates to the unique pregelatinized high amylose starches produced thereby.

Pregelatinized starches (i.e., cold-water-dispersible starches) are typically prepared by thermal, chemical, or mechanical gelatinization. The term "gelatinized" or "cooked" starch refers to swollen starch granules which have lost their polarization crosses and which may or may not have lost their granular structure.

The thermal processes generally used to prepare such starches include batch cooking, autoclaving, and continuous cooking processes in a heat exchanger or jet-cooker. The thermal dispersion of a granular starch in water involves a complex mechanism. See the discussion at pp. 427-444 in Chapter 12, by Kruger Murray of Rheology & Texture in Food Quality, edited by T. M. DeMan, P. W. Voisey, V. F. Rasper, and D. W. Stanley (AVI Publishing, Westport, Conn. 1976), at pp. 449-520 in Chapter 21 of Starch: Chemistry & Technology, Vol. 2, edited by R. L. Whistler (Academic Press, New York, N.Y. 1967) and at pp. 165-171 in Chapter 4 by E. M. Osman of Food Theory and Applications, edited by P. C. Paul and H. H. Palmer (John Wiley & Sons, Inc., New York, N.Y. 1972). The process begins at the gelatinization temperature, as water is absorbed into the starch granules, and continues as the hydrated granules swell and disrupt into smaller granule fragments until the starch finally approaches a molecular dispersion. The viscosity of the cook changes significantly during this process, increasing as the granules hydrate and swell and decreasing as the granular fragments are reduced in size. An appropriate amount of shear aids in breaking down the swollen granular fragments to give a molecular dispersion without substantial molecular degradation.

Pregelatinized starches are typically prepared by spray-drying, drum-drying, or extrusion.

Drum-drying involves simultaneously cooking and drying a starch slurry or paste on heated, rotating drums. Cooking and drying are accomplished over a period of time as determined by the temperature and rotation rate of the drums. The dried sheets are scraped off the drum with a metal knife and then ground. This process can be conveniently carried out at high solids content (typically about 43% maximum). The disadvantage of drum-drying is that this method generally only partially disperses the starch (i.e., the starch is not completely gelatinized) and this can result in poorly dispersible powders having undesirable textures when redispersed.

Extrusion may also be used to simultaneously cook and dry starches (see U.S. Pat. No. 3,137,592 issued Jun. 16, 1964 to T. F. Protzman et al.). This method involves the physical working of a starch-water mixture at elevated temperature and pressure, causing the gelatinization of the starch, followed by expansion during flashing off the water after exiting from the extruder. The temperature and pressure are generated by mechanical shear between the rotating screw (auger) and cylindrical housing (barrel) of the extruder. Cooking is accomplished with both thermal and mechanical energy as the starch is forced through the system. This typically results in high viscosity during processing due to incomplete cooking and the final products are typically degraded due to molecular breakdown caused by excessive shear. Upon redispersion, the powders can give undesirable grainy textures, especially when low moisture starches are processed, due to incomplete dispersion during cooking. When starch is processed in the presence of additional water, a further drying step is required after the extrudate exits the extruder. This extended drying time further exaggerates the undesirable textures upon redispersion.

The following patents describe various processes for preparing pregelatinized starches.

U.S. Pat. No. 1,516,512 (issued Nov. 25, 1924 to R. W. G. Stutzke) describes a process for modifying starch in which starch slurries are forced through a heated pipe coil and then through a spraying orifice into a drying chamber. The slurries are processed with or without acid. The slurries are forced through the coil at excessively high pressures (e.g., 1000 lbs.) in order to insure against the Possibility of vaporizing the liquid under treatment. Steam is maintained at 35-110 pounds of pressure. The temperature of the air introduced into the drying chamber is about 121° C. (250° F.), which is reduced to about 96° C. (204° F.) at the point of evaporation. The resulting starches are hydrolyzed and are about 15-75 soluble in cold water.

U.S. Pat. No. 1,901,109 (issued Mar. 14, 1933 to W. Maier) describes a spray-drying process in which starch slurries are atomized into a stream of heated air containing water vapor in such amount that vaporization of the water from the atomized particles occurs at a temperature above the gelatinization temperature of the starch and below the temperature at which further alteration (e.g., hydrolysis) occurs. The process can be carried out with or without a chemical gelatinization agent.

U.S. Pat. No. 3,630,775 (issued Dec. 28, 1971 to A. A. Winkler) describes a spray-drying process in which a starch slurry is maintained under pressure during heating and continued under pressure through the atomization step. The pressure is interdependent with viscosity, temperature, and apparatus. The pressure requirement is that necessary for atomization and is in excess of that necessary to prevent vaporization of water in a slurry of high solids at elevated temperatures. The heating time is that which is sufficient to allow substantially complete gelatinization and solubilization of the starch if previously ungelatinized. Typically, the slurries (10-40% solids) are preheated to 54°-171° C. (130°-340° F.), pumped under 2,000-6,800 psi of pressure through a continuous tubular heat exchanger, and heated to 182°-304° C. (360°-580° F.) (which result in starch temperatures of 163°-232° C.-325°-450° F.). Retention time of the starch in the cooker is 1.0-2.5 minutes. A conventional spray-dryer with a pressure type atomizing nozzle is used. The resulting starches are characterized as having less than 12% moisture, greater than 33 lb/ft³ bulk density, and greater than 50% cold-water solubility.

U.S. Pat. No. 4,280,851 (issued Jul. 28, 1981 to E. Pitchon et al.) describes a spray-drying process for preparing granular pregelatinized starches. In this process a mixture of the granular starch in an aqueous solvent is cooked or gelatinized in an atomized state. The starch which is to be cooked is injected through an atomization aperture in a nozzle assembly to form a relatively finely-divided spray. A heating medium is also injected through an aperture in the nozzle assembly into the spray of atomized material so as to heat the starch to a temperature necessary to gelatinize the starch. An enclosed chamber sur-rounds the atomization and heating medium injection apertures and defines a vent aperture positioned to enable the heated spray of starch to exit the chamber. The arrangement is such that the lapsed time between passage of the spray of starch through the chamber, i.e., from the atomization aperture and through the vent aperture, defines the gelatinization time of the starch. The resulting spray-dried, pregelatinized starch comprises uniformly pregelatinized starch granules in the form of indented spheres, with a majority of the granules being whole and unbroken and swelling upon rehydration. Nozzles suitable for use in the preparation of these starches are also described in U.S. Pat. No. 4,610,760 (issued Sep. 9, 1986 to P. A. Kirkpatrick et al.).

U.S. Pat. No. 3,086,890 (issued Apr. 23, 1963 to A. Sarko et al.) describes a process for preparing a pregelatinized isolated amylose powder. It involves autoclaving a slurry of an isolated amylose having an intrinsic viscosity of 1.3-2.9 at 191° C. (375° F.) under 5-140 psig of pressure for 1-60 minutes at 0.1-25% solids, cooling the dispersion to 90° C. (194° F.), and drum-drying on a 110°-200° C. (230°-392° F.) surface. The retention time on the drum is 40-75 seconds using a nip gap of 0.001 inch or less. The resulting powders have amorphous X-ray diffraction patterns, intrinsic viscosities of 1.3-2.9, and form irreversible gels when redispersed.

Pregelatinized starches may be made by a two step spray-drying process which is in current industrial use. Modifications of this conventional process are described in U.S. Pat. No. 2,314,459 (issued Mar. 23, 1943 to A. A. Salzburg) and U.S. Pat. No. 3,332,785 (issued Jul. 25, 1967 to E. Kurchinke). In the typical process an aqueous starch slurry is cooked, usually by atmospheric vat cooking or by cooking in a heat exchanger or by steam injection jet-cooking, held at atmospheric pressure in a tank (often a cooking tank in batch processes or a receiver tank for pressurized cooking processes), and subsequently spray-dried. The post-cooking holding period allows the batchwise addition of additives, temperature regulation, and/or cooking at rates which do not match the spray-dryer capacity. On exiting the holding tanks the temperature of the feed to the spray-dryer may range from 38°-93° C. (100°-200° F.). Atomization is effected by a single fluid, pressure nozzle, a centrifugal device, or a pneumatic nozzle. This process is usually limited to "thin-cooking starches., i.e., converted starches where the polymeric structure has been degraded by acid hydrolysis, enzymatic degradation, oxidation and/or high levels-of mechanical shear. Converted starches can be used at higher solids because their pastes are lower in viscosity and can be atomized. The cooks of unmodified starches are difficult to atomize because of their high viscosity and therefore, if spray-dried, are processed at low solids. Another limiting factor of conventional processes is that, at temperatures achieved at atmospheric pressure, many polymers associate and/or retrograde causing an increase in viscosity. See U.S. Pat. No. 3,607,394 discussed below.

U.S. Pat. No. 3,607,394 (issued Sep. 21, 1971 to F. J. Germino et al.) is directed to a process for preparing a pregelatinized, cold water-dispersible starch from a granular starch which contains at least 50% amylopectin (i.e., not more than 50% amylose). Suitable starches include cereal starches such as corn, wheat and barley, tuber starches such as potato and tapioca, and waxy starches such as waxy maize, waxy rice, and waxy sorghum. The high amylose starches, those which contain 60% or more amylose, as well as isolated amylose itself, are not suitable because their gelling characteristics are undesirable for the applications contemplated (i.e., where smooth pastes having a low initial viscosity and minimal setback). The process involves pasting at least 149° C. (300° F.), with the upper limit being that at which substantial molecular degradation of the starch occurs, e.g., over about 232° C. (450° F.). The starch paste is then dried very rapidly in any suitable apparatus, e.g., a drum-dryer, spray-dryer, belt dryer, foam mat dryer or the like. The only requirement is that the apparatus be capable of drying the starch paste very rapidly to prevent retrogradation or aggregation prior to removal of the water. Also it is preferred that the paste be fed to the dryer very quickly because the longer it is held at a high temperature the greater is the likelihood of degradation. Structurally the products are characterized by complete granular fragmentation.

It is well known that high amylose starches are especially difficult to disperse and require higher temperatures and higher shear levels than low amylose starches such as corn, potato, wheat, rice, tapioca, and the like. Autoclaving or indirect heating, such as in a heat exchanger, are cooking processes that tend to produce dispersions that are complex colloidal mixtures, especially with the difficult to disperse high amylose starches. The mixtures consist of intact granules, residual granular fragments and dissolved polymer. Jet-cooking provides appropriate shear levels and more readily gives a dispersion approaching complete solubility at a molecular level (see U.S. Pat. No. 2,805,966 (issued Sep. 10, 1957 to O. R. Ethridge); U.S. Pat. No. 2,582,198 (issued Jan. 8, 1957 to O. R. Ethridge); U.S. Pat. No. 2,919,214 (issued Dec. 29, 1959 to O. R. Ethridge); U.S. Pat. No. 2,940,876 (issued Jun. 14, 1960 to N. E. Elsas); U.S. Pat. No. 3,133,836 (issued May 19, 1964 to U. L. Winfrey); and U.S. Pat. No. 3,234,046 issued Feb. 8, 1966 to G. R. Etchison). This more effective dispersion by jet-cooking provides a lower in-process viscosity, without degradation, than other cooking methods. This allows the use of lower cooking and conveying temperature and pressure which further assists in reducing degradation.

Therefore, there is a need for a spray-drying process which converts crystalline polymers to a substantially amorphous, i.e., "glassed" form, without substantial degradation by thoroughly cooking and drying water-dispersible or water-soluble natural polymers, such as unconverted starches and gums, or synthetic polymers such as polyvinyl alcohol at commercially acceptable solids concentration.

There is also a long felt need for a cooking and drying process that transforms cold-water-insoluble, partially insoluble, or slow to hydrate polymers (natural or synthetic) into new spray-dried powder forms which disperse in cold water and are substantially non-crystalline, non-retrograded and non-degraded by the process. The prior art teaches many methods that produce pre-dispersed polymers, but the resulting polymers do not possess the full range of desired properties. There is a need for a process which thoroughly cooks and spray-dries crystalline polymers, such as converted starches, at higher solids than is currently possible.

In particular, there is a need for the following:

i) pregelatinized, spray-dried, fully pre-dispersed high amylose starches (modified or unmodified) which disperse in water (i.e., high amylose starches which are substantially cold-water-soluble and completely hot-water-soluble) and whose redispersions give strong gels with improved textural properties;

ii) fully pre-dispersed, spray-dried forms of modified or unmodified natural gums (which are inherently poorly dispersible due to crystalline or associated regions), especially polygalactomannan gums whose backbones are more linear in nature and have a tendency to associate to form crystalline regions, such as locust bean gum, and whose spray-dried forms yield cold-water redispersions with the solution properties of the parent gum; and

iii) fully pre-dispersed, spray-dried forms of synthetic polymers which are inherently poorly dispersible due to crystalline or associated regions, especially substantially fully hydrolyzed polyvinyl alcohols and whose spray-dried forms yield cold-water redispersions with the solution properties of the parent polymer.

SUMMARY OF THE INVENTION

The coupled jet-cooking spray-drying process described herein is a continuous process for jet-cooking and spray-drying an inherently water-dispersible or water-soluble polymer which is insoluble in cold water because of the presence of crystalline regions and which can be disoriented by heating, yielding a dispersion or solution which is low in viscosity at elevated temperatures. The process comprises the steps of:

(a) forming a slurry or a paste comprising the polymer and water;

(b) jet-cooking the aqueous slurry or paste of the polymer with steam at a temperature sufficient to fully disperse or solubilize the polymer;

(c) immediately conveying and introducing under elevated temperature and pressure the jet-cooked dispersion of solution into a nozzle of a spray-dryer chamber;

(d) atomizing the jet-cooked dispersion or solution through the nozzle of the spray-dryer;

(e) drying the atomized mist of the jet-cooked polymer within the spray-dryer chamber; and

(f) recovering the jet-cooked and spray-dried Polymer as a water-dispersible or water-soluble powder.

The cooking temperature used will depend upon the polymer. The use of too high a cooking temperature may degrade a polymer such as starch. Suitable temperatures are about 93°-177° C. (200°-350° F.) for most polymers, 138°-177° C. (280°-350° F.) for starches containing about 70% amylose, 121°-162° C. (250°-325° F.) for starches containing less than about 40% amylose, 104°-149° C. (220°-300° F.) for low viscosity cold-water-soluble starches, 99°-163° C. (210°-325° F.) for fully hydrolyzed polyvinyl alcohol, and 93°-163° C. (200°-325° F.) for natural gums.

The cooking chamber pressure used in the continuous coupled process is low, typically 20 to 150 psig, and is the saturation pressure of steam at the temperature used plus the small incremental pressure needed to move the dispersion through the chamber. Cooking chamber pressures suitable for high amylose starches are 80 to 150 psig, most preferably 100 to 130 psig for a starch having an amylose content of about 70%.

Excessive shear, like too high a cooking temperature, will degrade a polymer such as starch and should be avoided unless a converted (i.e., degraded) starch is desired.

An essential step in the present process is the conveying of the thoroughly cooked, substantially fully dispersed polymer, under elevated pressure and temperature, to the spray-dryer atomization nozzle. In the preferred method, a low shear pneumatic nozzle is used, and the transfer is carried out at substantially the same temperature and pressure used in the jet-cooking. The transfer is carried out without any venting to the atmosphere. A pressure nozzle can be used for atomization. However, its use adds operational complexity to the process and may shear the dispersion, thus producing a degraded product.

One of the advantages of the coupled jet-cooking/spray-drying process is that it produces a fully pre-dispersed polymer, processed without substantial degradation and dried without substantial retrogradation or reassociation, which maximizes useful properties. The spray-dried powders redisperse in water to give dispersions with unexpected smooth textures and high viscosities or strong gel strengths.

Another advantage of the present continuous coupled process is that hydrolyzed starches having a water fluidity (W.F.) of about 80, which are conventionally spray-dried at 27% solids, are easily processed at 38% solids. Thus, the present process is limited only by the viscosity of the feed into the jet-cooker.

A further advantage of the present process is that low solids are not required for proper atomization of starches of higher viscosity. Prior art conventional processed with separate cooking and spray-drying steps are less advantageous when atomizable viscosities can only be obtained at low solids. In those two step processes, with 70% amylose starch, the cooled starch dispersion at atmospheric pressure is too viscous to spray-dry due to retrogradation or gel formation if the solids content of the starch slurry is above 10% solids. In the continuous coupled, jet-cooking/spray-drying process the thoroughly cooked, hot dispersion is only slightly more viscous than water, even when the solids are 25%, and hence the dispersion can be easily spray-dried.

One disadvantage of cooking the starch slurry in a tubular heat exchanger, such as that used by Winkler in the examples of U.S. Pat. No. 3,630,775 (discussed in the Background) is the higher temperature required since the slurry is indirectly heated rather than directly heated as with jet-cooking. The processing conditions used by Winkler in the high amylose starch example suggest that there were difficulties in dispersing the starch since the lowest percent solids, highest temperature and longest dwell time were used during cooking. Another disadvantage is the high pressure (above 1000 psi) required to transport the less than optimally dispersed starch through the heat exchanger and to atomize the dispersion using a single fluid pressure nozzle. A single fluid pressure nozzle is an extremely high shear atomization device which can cause molecular breakdown of high solids starch dispersions, hence altering viscosity and functionality. In contrast, in the continuous coupled jet-cooking/spray-drying process, the operating pressure when the preferred pneumatic nozzle is used is less than 150 psig. Atomization is thus accomplished with less shear and minimum degradation results, thus maintaining viscosity or gelling properties of the original polymer. See Example XI which compares starches cooked in an heat exchanger and atomized through a single fluid pressure nozzle with starches cooked in a let-cooker and atomized through a pneumatic nozzle.

All of the starches which are pregelatinized using the present process can be prepared in the form of fully pre-dispersed, non-granular starches which are substantially non-crystalline (i.e., they are amorphous "glassed" solids). The jet-cooked dispersions are fully dispersed and do not contain granules or granular fragments; they are fully dispersed. Such pregelatinized starches are highly water-soluble and substantially non-degraded, i.e., the molecular weight of the processed starch is not substantially less than that of the unprocessed base starch. When the starch base is other than a high amylose starch, such as corn, tapioca, potato, waxy maize, and the like, the resulting pregelatinized starch powder is completely cold-water-soluble (CWS). When the starch base is a high amylose starch, the resulting pregelatinized starch powder is very soluble. For example, a hybrid corn starch having an amylose content of about 70% processed by the present process has cold and hot water solubilities of about 70% and 99%, respectively. These pregelatinized high amylose starch powders give high viscosity solutions when redispersed in hot water. The split second drying time during processing minimizes association through hydrogen bonding so that the resulting starches are substantially non-retrograded.

The unique spray-dried pregelatinized high amylose starches and their mixtures with other starches prepared by the present process form strong gels when redispersed in hot water (90°-100° C.-194°-212° F.) and cooked in a boiling water bath for 15 minutes. The gel strength is about 230-240 g/cm² at 6% solids for a high amylose starch containing about 70% amylose, which is equivalent to the maximum gel strength obtained when the same starch is jet-cooked independently under optimum cooking conditions. Strong gels are also formed when these pregelatinized starches are redispersed in cold water (25° C.-77° F.) and not cooked (150°-160 g/cm² at 6% solids for a high amylose starch containing about 70% amylose). As is shown in Example XI, the starch is not degraded as is the starch pregelatinized using the Winkler process (see U.S. Pat. No. 3,630,775 discussed in the Background). A spray-dried starch having an amylose content of about 70% which is pregelatinized using the present coupled process has an intrinsic viscosity between 0.7-0.9. The intrinsic viscosity of the non-processed base is typically between 0.9-1.0. This demonstrates that the present process produces a substantially non-degraded starch since the molecular weight of the processed starch is similar to that of the base starch from which it is derived.

Typical high amylose starches include those having an amylose content of about 100% (e.g., isolated potato amylose) or 40-70% (e.g., corn hybrids) and the starch may be modified by derivatization, conversion, or complexing. Modification by crosslinking is possible but not desirable as the advantage of the present process is the preparation of soluble starches. Lightly crosslinked starches that can be fully dispersed are suitable, whereas heavily crosslinked starches that are not fully dispersed during cooking are not suitable.

The starches prepared by the coupled process are amorphous white powders with particles having the shape typical of spray-dried starches, i.e., a convoluted indented sphere. However, unlike other conventionally spray-dried, non-granular high amylose starches processed at low solids, the high amylose starch is substantially fully and completely disorganized as evidenced by amorphous X-ray patterns, substantially non-retrograded as evidenced by amorphous X-ray patterns and optimum gel strengths, and substantially non-degraded as evidenced by intrinsic viscosities that are similar to the base starch.

The high amylose starches prepared by the present coupled jet-cooking/spray-drying process are more completely dispersed than those prepared by the autoclaving and drum-drying process of Sarko, U.S. Pat. No. 3,086,890 (discussed in the Background). This is evidenced by the significantly higher gel strengths. For example, the pregelatinized starch having an amylose content of about 70% prepared by the continuous coupled jet-cooking/spray-drying process has a gel strength of about 160 g./cm.² when redispersed in hot water at 6% solids, while the same base starch prepared by jet-cooking and drum-drying has a gel strength of only about 110 g./cm.² when redispersed in hot water at 6% solids. This difference in gel strength is unexpected and an indication that the coupled continuous process produces a different product, i.e., a substantially fully disorganized and non-retrograded product. The autoclaving and drum-drying process of Sarko uses, as a starting material, a previously processed starch fraction (isolated amylose) which is prepared by high temperature-cooking, precipitation of the desired fraction, and recovery by drying. In the present process, isolated starch fractions are usable, but native (non-cooked) starches are preferred.

The high amylose starch powders prepared by the coupled jet-cooking/spray-drying process are significantly more dense than pregelatinized starches prepared using a conventional two step process which involves jet-cooking and then spray-drying a low solids aqueous dispersion of the jet-cooked starch, as shown in Example XIII and discussed in Example XIV. The high amylose starch powders obtained herein also form a significantly firmer gel (about 200 versus 45-90 g./cm.² at 6% solids when redispersed in hot water).

The high amylose starch powders and other starch powders prepared by the coupled jet-cooking/spray-drying process are completely non-granular unlike the pregelatinized starches prepared by cooking the starch in an atomized state. As described in U.S. Pat. No. 4,280,851 (discussed in the Background), the simultaneously cooked and spray-dried starches are uniformly gelatinized granules in the form of indented spheres with a majority of the granules being whole and unbroken and swelling upon rehydration. In attempting to carry out this process with a high amylose starch (about 70% amylose), we have observed that it is difficult to prepare a highly soluble product. The high amylose starch is resistant to gelatinization under the processing conditions described in this reference.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the high temperature viscometer, a measurement device used to carry out the high-temperature flow rate viscosity measurement.

FIG. 2A shows a X-ray crystallographic scan for a high amylose starch (about 70% amylose) pregelatinized by the present continuous coupled jet-cooking/spray-drying process.

FIG. 2B shows a X-ray crystallographic scan for a high amylose starch (about 70% amylose) pregelatinized by jet cooking and drying on a heated plate.

FIG. 2C shows a X-ray crystallographic scan for a high amylose starch (about 70% amylose) pregelatinized by jet-cooking and air-drying.

FIG. 3 compares the gel strengths of spray-dried high amylose corn starches (about 70% amylose) pregelatinized using the present continuous, low shear, direct heating process which couples a jet-cooker with a spray-dryer having a pneumatic-type nozzle and the cook of the continuous, high shear, indirect heating process exemplified by Winkler in U.S. Pat. No. 3,630,775 which couples a tubular heat exchanger and a spray-dryer using a single fluid high pressure nozzle.

FIG. 4 compares the viscosities of waxy corn starch (about 0% amylose), pregelatinized using the present continuous, low shear, direct heating process which couples a jet-cooker with a spray-dryer having a pneumatic-type nozzle, and the cook of the continuous, high shear, indirect heating process exemplified by Winkler in U.S. Pat. No. 3,630,775 which couples a tubular heat exchanger and a spray-dryer using a single fluid pressure nozzle.

FIG. 5 compares the viscosities of corn (about 28% amylose) starch pregelatinized using the present continuous, low shear, direct heating process which couples a jet-cooker with a spray-dryer having a pneumatic-type nozzle and the cook of the continuous, high shear, indirect heating process exemplified by Winkler in U.S. Pat. No. 3,630,775 which couples a tubular heat exchanger and a spray-dryer using a single fluid high pressure nozzle.

FIG. 6A presents a scanning electron microscope photomicrograph of the fully dispersed, non-granular spray-dried particles of pregelatinized high amylose corn starch prepared by the continuous coupled jet-cooking/spray-drying process.

FIG. 6B presents a scanning electron microscope photomicrograph of the granular, spray-dried, swollen granules of pregelatinized high amylose corn starch prepared by the simultaneous atomization and cooking process of Winkler (U.S. Pat. No. 4,280,851).

FIG. 6C presents a scanning electron microscope photomicrograph of the non-granular, drum-dried particles of pregelatinized high amylose corn starch prepared by jet-cooking/drum-drying, a process similar to that of Sarko (U.S. Pat. No. 3,086,890).

FIG. 7 compares the displacement density and bulk density of various pregelatinized starches, i.e., potato amylose, high amylose corn (Hylon 7), potato, corn, tapioca and waxy maize (Amioca), prepared by the continuous coupled jet-cooking/spray-drying process, by a conventional spray-drying process, and by jet-cooking/drum-drying, a process similar to that of Sarko (U.S. Pat. No. 3,086,890).

DESCRIPTION OF THE PREFERRED EMBODIMENTS

As used herein, the term "crystalline" polymer refers to any natural or synthetic polymer which contains crystalline regions or domains which must be disorganized to render the polymer amorphous and hence dispersible or soluble in cold water. Suitable polymers for use in the present process are those which develop a high viscosity after dispersion in hot water and whose aqueous dispersions have a reduced viscosity at elevated temperatures. Suitable natural polymers include water-dispersible or water-soluble polysaccharides such as starches, gums, cellulose derivatives and viscosifying proteins. Suitable synthetic polymers include polymers such as fully hydrolyzed, medium to very high molecular weight polyvinyl alcohols.

As used herein, the terms "cold-water-dispersible" and "warm-water-dispersible" gum or protein refer to a pre-dispersed gum or protein which is soluble or dispersible in water at room temperature (i.e., cold water) or water at 120° F. (i.e., warm water).

Any cookable, granular unmodified or modified starch or previously cooked starch (including those not fully dispersed) other than a highly crosslinked starch is suitable as a starting material for use in the present process. Different types of suitable base starches include those from cereal grains, such as corn, milo, wheat and rice; those from tubers, such as potato, tapioca, and arrowroot; and those that are waxy starches, such as waxy milo, waxy maize, and waxy rice.

As used herein, the term "high amylose starch" refers to starches from any starch base which contain concentrations of at least about 40% amylose, including, for example, high amylose corn, wrinkled pea, and 100% amylose isolated from a starch such as potato starch. It also refers to mixtures of a high amylose starch and starches having an amylose content below 40%, such as waxy maize, corn, tapioca, potato, rice and the like. The mixtures can be processed and yield a mixed powder with good gelling properties, provided the mixture has a total amylose content of at least 35%. The preferred high amylose starches are those derived from high amylose corn hybrids.

Suitable gums include polygalactomannan gums which are heteropolysaccharides composed principally of long chains of mannose units and single unit side chains of galactose units. They are commonly found in the endosperm of certain seeds of the plant family "Leguminosae", such as the seeds of guar, locust bean, honey locust, flame tree, and the like. Also useful are other polysaccharide gums or proteins which have gelling or viscosifying properties when dispersed in water. They can be derived from plant, animal, and microbial sources. Such gums include agar, carrageenan, and xanthan. Such proteins include gelatin, whey, caseinates, cornzein, and gluten. Also suitable for use herein are gum or protein degradation products resulting from the hydrolytic action of acid, heat, shear, and/or enzymes; oxidized gums; derivatized gums such as esters or ethers; and other typical carbohydrate modifications.

The preferred gums are guar gum and locust bean gum because of their commercial availability. Guar gum is essentially a straight chain mannan wherein the mannose units are linked in a 1,4-β-glycosidic linkage and the galactose branching takes place by means of a 1,6-linkage on alternate mannose units (galactose to mannose ratio of 1:2). Locust bean gum has a structure similar to guar gum, wherein the galactose to mannose ratio is 1:4, but wherein the branching is not uniformly spaced.

Jet-cooking is a conventional process which involves the instantaneous heating of a flowing liquid (in the present process an aqueous suspension, also referred to as a slurry or paste) with a hot condensable vapor (in the present process steam) and holding the heated liquid at a selected temperature for a selected time. Various apparatus suitable for jet-cooking are referred to in the Background. Suitable cookers are available from National Starch and Chemical Corp. (United States), Avebe (Holland), or Roquette Freres (France).

Spray-drying is likewise a conventional process and described in Spray-drying: An Introduction to Principle, Operational Practice and Applications by K. Masters, published in 1972 by Leonard Hill Books, a division of International Textbook Co. Ltd., London. Spray-dryer nozzles suitable for use herein include pressure nozzles and pneumatic-type nozzles such as two-fluid nozzles.

In a pneumatic nozzle, the liquid to be atomized (here the cooked polymer dispersion) and an atomizing gas (air or steam) are fed separately to the nozzle at pressures generally between 50 psig and 200 psig. Atomization is effected by impinging the pressurized atomizing gas on a stream of the liquid at a velocity sufficient to break the stream into droplets. In the present invention, pressure (and the resulting velocity) of the atomizing gas must be sufficient for proper atomization into small droplets to allow rapid drying to an appropriate residual moisture without retrogradation or reassociation. Use of pneumatic nozzles is preferred in the coupled jet-cooking/spray-drying process due to the low operating pressures (similar to those needed for jet-cooking) and the low shear on the feed inherent in this design. Pneumatic nozzles are discussed in greater detail on page 16 of Masters book cited above.

Pressure nozzles may also be used for atomization. Atomization, in a pressure nozzle, is effected by inducing rotation in the liquid and passing it through a small orifice. The liquid, on exiting the orifice, forms a cone-shaped film which is unstable, breaking into droplets. Use of a pressure nozzle in the present process requires insertion of a high pressure pump (2,000 to 10,000 psig) between the jet-cooker and the atomization nozzle. The temperature after passage through the high pressure pump should be maintained substantially equivalent to the jet-cooking chamber temperature. The pressure after the high pressure pump must be sufficient to properly atomize the dispersion into small droplets to allow rapid drying to an appropriate residual moisture without retrogradation or reassociation. Use of a pressure nozzle adds operational complexity to the present process and may shear the dispersion, thus producing a degraded product. Suitable pressure nozzles are also described in the Masters reference cited above.

For example, in the present process a starch slurry (up to 38% anhydrous basis) is prepared. The starch slurry is then directed through a cooking chamber, mixed with high temperature steam (at 80-150 psig), and gelatinized in a continuous jet-cooker. The starch is cooked at a solids and temperature sufficient to reduce its viscosity at elevated temperature to a low range (near that of water), without significant degradation.

The exit of the cooking chamber is connected to a spray-nozzle, preferably a pneumatic-type spray-nozzle, situated in a spray-dryer. The starch cook, while still at a high temperature and low viscosity, is directed into the spray-nozzle and atomized with cold air, hot air or steam. Once the hot jet-cook has been atomized, it is handled in the same manner as conventional spray-dried starches.

The continuous coupled process is economical. It provides high flow rates through a given spray-dryer orifice at high starch solids but at pressures that are low enough to minimize degradation of the starch.

The coupled process is versatile. The processing equipment may be arranged to optionally add other materials during the jet-cooking step. For example, (1) a water-soluble compound such as sugar or a water-dispersible compound such as a gum can be added to a starch slurry and a spray-dried mixed powder obtained; (2) a water-insoluble compound, such as an oil, can be added to the starch and a starch powder containing encapsulated oil obtained; (3) a complexing agent such as a surfactant can be added to a starch slurry and a Starch-surfactant complex obtained; (4) an acid may be added to the slurry and an acid-converted starch product obtained; or (5) a derivatizing agent may be added to the slurry and a derivatized starch product obtained. The processing equipment can also be arranged to provide for post-drying treatments such as the agglomeration of the starch powder, or a heat-moisture treatment of the starch powder.

The above procedures (encapsulation, complexation, conversion, derivatization, agglomeration, and heat treatment) are well-known starch modifications and described, for example, in Chapter 22: Starch and Its Modification by M. W. Rutenberg in Handbook of Water-Soluble Gums and Resins, edited by Robert L. Davidson and published by McGraw Hill Book Co., New York 1980 or in the patent literature.

Jet-cooks of a high amylose starch (about 70% amylose) maintained at temperatures from 126°-153° C. (259°-307° F.) flow through spray-drying nozzles at rates no less than half that of water, even at a 28% cook solids. This translates into a flow viscosity of less than 1 centipoise at temperatures of 109°-145° C. (228°-293° F.). The viscosity of a 28% solids jet-cook of the same starch cannot be measured after it exits the cooker and drops in temperature to below 100° C. (212° F.) since it forms a gel in a few seconds. Therefore, flow rates are measured instead of viscosity. Accurate viscosity measurements of non-newtonian liquids such as starch cooks are very difficult to measure.

Starch cook viscosities (by flow rate comparison with water) decrease with increasing temperature, decreasing molecular weight, decreasing solids, and increasing amylose content (e.g., a high amylose starch having an amylose content of about 50% is more viscous than a high amylose starch having an amylose content of about 70%).

In the examples which follow, all temperatures are in degrees Celsius and Fahrenheit. All spray-drying nozzles are obtainable from Spray Systems Co., Wheaton, Ill. The following test procedures were used.

Water Solubility

A. Cold Water Solubility

The determination is carried out using distilled water at room temperature. About 0.5 g. of starch is dispersed in 30-40 ml. of water in a semi-micro stainless steel cup on a Waring blender base (Model 31B292). The blender is run at low speed while the starch is added (all at once) and then run at high speed for 2 minutes. The dispersion is immediately transferred to a 50 ml. volumetric flask and diluted to 50 ml. with water. A 25 ml. portion of the stock dispersion (shaken well to ensure a homogenous dispersion) is removed by pipet and transferred to a 50 ml. centrifuge tube. The sample is spun down at 1800-2000 RPM for 15 minutes. Once spun down, 12.5 ml. of supernatant is pipetted into a 25 ml. volumetric flask, 5 ml. of 5N potassium hydroxide (KOH) are added with swirling, and the mixture is diluted with water. The remainder of the stock dispersion is shaken well, the insoluble starch dispersed with 10 ml. of 5N KOH while swirling. The mixture is diluted to 50 ml. with water. The optical rotation of both the concentrated stock solution (B) and the supernatant solution (A) is measured. ##EQU1##

B. Hot Water Solubility

The procedure is the same as that described above except that boiling distilled water at 90°-100° C. (194°-212° F.) is used for dispersing the starch and all subsequent dilutions. No attempt is made to maintain temperature during the procedure.

Fluidity Measurements

A. Water Fluidity (W.F.)

This test is described in U.S. Pat. No. 4,207,355 issued Jun. 10, 1980 to C. W. Chiu et. al., the disclosure of which is incorporated herein by reference.

B. Calcium Chloride Viscosity (7.2% Solids Test)

The calcium chloride viscosity of the converted high amylose starch is measured using a Thomas Rotation Shear-Type Viscometer standardized at 30° C. (86° F.) with a standard oil having a viscosity of 24.73 cps., which oil requires 23.12±0.05 seconds for 100 revolutions. As the conversion of the starch increases, the viscosity of the starch decreases and the calcium chloride viscosity decreases. Accurate and reproducible measurements of the calcium chloride viscosity are obtained by determining the time which elapses for 100 revolutions at a specific solids level.

A total of 7.2 g. of the converted starch (anhydrous basis) is slurried in 100 g. of buffered 20% calcium chloride solution in a covered semi-micro stainless steel cup (250 ml. capacity available from Eberbach), and the slurry is transferred to a glass beaker and is heated in a boiling water bath for 30 minutes with occasional stirring. The starch solution is then brought to the final weight (107.2 g.) with hot (approximately 90°-100° C.-194°-212° F.) distilled water. The time required for 100 revolutions of the resultant solution at 81°-83° C. (178°-181° F.) is measured three times in rapid succession and the average of the three measurements is recorded.

The calcium chloride solution is prepared by dissolving 264.8 g. of reagent grade calcium chloride dihydrate in 650 ml. of distilled water in a tared 1 1. glass beaker. Thereafter, 7.2 g. of anhydrous sodium acetate is dissolved in the solution. The solution is allowed to cool and the pH is measured. If necessary, the solution is adjusted with hydrochloric acid to pH 5.6±0.1. The solution is then brought to weight (1007.2 g.) with distilled water.

Gel Strength

A gel is prepared by dispersing a starch sample (on an anhydrous basis) in boiling distilled water (approximately 90°-100° C.-194°-212° F.) at appropriate solids in a Waring blender (Model 31B292) set at low speed for 2 minutes, transferring to a glass beaker, then cooking the sample in a boiling water bath for 15 minutes. The sample is brought back to weight with boiling distilled water and is then placed in a jar covered with a lid and allowed to cool undisturbed for 24 hours at 21° C. (70° F.) to gel. Unless stated otherwise, all gels are prepared in boiling water and cooked as stated above. For cold water gel strengths, the gel is made in room temperature (25° C.-77° F.) distilled water without cooking. The strength is measured using a Stevens LFRA Texture Analyzer (available through Texture Technologies Corp., Scarsdale, N.Y.) employing a 0.25 in. diameter cylindrical probe, run at a speed of 0.5 mm./sec. The force in g./cm.² required for the probe to penetrate the gel a distance of 4 mm. is measured three times and the average is recorded. The solids and probe selection are varied according to the starch type. For example, all high amylose corn starches (about 70% amylose) and isolated potato amylose (about 100% amylose) were tested with a 0.25 in. diameter cylindrical probe at 6% solids (dry basis). Unless stated otherwise, these conditions can be assumed.

Brookfield Viscosity

Brookfield viscosity is measured using a RVF Brookfield viscometer (available through Brookfield Engineering Laboratories, Inc., Stoughton, Mass.) and an appropriate spindle at 20 rpm. The instrument is allowed to rotate five times before a reading is taken. All viscosity readings are run at 22° C. (72° F.), and all test dispersions are prepared using the above gel strength procedure unless stated otherwise.

Intrinsic Viscosity Determination

The intrinsic viscosity of starch is measured by quantitatively transferring 2.500 g.±0.001 g. of anhydrous starch into a 600 ml. beaker containing about 250 mls. of distilled water at about 25° C. (77° F.). Then 100 mls. of 5N±0.05N KOH solution are pipetted into the beaker, and the mixture is stirred for 30 minutes on a stir plate. This solution is clear and does not contain undissolved starch. The solution is quantitatively transferred to a 500 ml. volumetric flask and is brought to volume with distilled water. The solution is filtered through a funnel packed with glass wool. Then 40.0, 30.0, 20.0 and 10.0 mls. of this solution are pipetted into 50 ml. volumetric flasks and brought to volume with 1N±0.10N KOH solution. The flow times for each concentration (0.40, 0.30, 0.20 and 0.10% solids plus the stock solution at 0.50% solids) and the flow time of the 1N KOH solution is determined in a Cannon-Fenske Viscometer (No. 100, 45-65 seconds flow time for water at 35° C.) mounted in a constant temperature bath maintained at 35.00°±0.02° C. The flow times for each dilution are run in triplicate. The intrinsic viscosity is the point at which the extrapolated line of a plot of N_(sp) /concentration (y-axis) versus concentration (x-axis) intercepts the y-axis.

    N.sub.sp =N.sub.re1 -1 and N.sub.re1 =flow time of starch solution/flow time of 1N KOH.

Viscosity by Flow Rate Measurement

The device used for high-temperature flow-rate viscosity measurement is shown in FIG. 1. It is used to measure the flow rate of fluids under high temperature, pressure conditions. A jet-cooker is used to raise the temperature/pressure of these fluids. The high temperature starch cook viscosity is determined by comparing its flow rate to that of water under identical conditions. Solids concentrations are stated in the Examples.

The "small" nozzle orifice, which has an opening of 0.016 in., is used for low solids cooks (spraying systems fluid cap 40100). The "large" nozzle orifice, which has an opening of 0.031 in., is used for high solids cooks (fluid cap 600100).

A. Cooked Starch Flow Rate Measurement

The starch is slurried in water at the desired solids and adjusted to approximately pH 6 with dilute sulfuric acid or sodium hydroxide as required. The slurry is then jet-cooked at temperatures between 149°-155° C. (300°-311° F.). The starch cook is then directed (while kept at temperature) into an insulated steel chamber fitted with a spray-drying nozzle and an overflow line to flash off excess steam and to control pressure. The valve opening to the overflow line is adjusted to bring the pressure and thus the temperature to the desired point and to eliminate any excess steam. Gases (steam) in the liquid stream cause an uneven flow ("spitting") and must be eliminated to provide accurate flow results. Once the pressure/temperature have been adjusted and steam has been eliminated, a valve is opened to allow flow through the spray-drying orifice while maintaining constant pressure. Simultaneously, a graduated cylinder is placed under the orifice and a timer is started. A sample is collected for approximately 30 seconds, from which the flow rate per minute is calculated. Water is run through this procedure and is used as the standard for comparison.

B. Water Flow Rate Measurement

Water was run at 20, 40 and 60 psig of pressure to obtain temperatures of 126°, 142°, and 153° C. (259°, 287°, 307° F.) using the procedure given above. The results are shown below:

    ______________________________________                                         Orifice Size                                                                           Pressure   Temperature  Flow Rate                                      (in.)   (psig)     of Fluid °C. (°F.)                                                            (ml./minute)                                   ______________________________________                                         0.016   20         126 (259)    100                                            0.016   40         142 (287)    138                                            0.016   60         153 (307)    180                                            0.031   20         126 (259)    360                                            0.031   40         142 (287)    600                                            0.031   60         153 (307)    699                                            ______________________________________                                    

Powder Density

A. Bulk Density

A tared 100 cc. graduated cylinder is filled to the 100 cc. mark with "as is" test sample powder. The cylinder is tapped on a hard surface until no further drop in volume is noted. ##EQU2##

B. Displacement Density

A Hubbard-Carmick, 25 ml. capacity, specific gravity bottle is tared and a small amount of anhydrous glycerin is added to wet out the bottom of the bottle. A known amount of starch (about 5 g. "as is") is weighed into the bottle and the bottle is filled about half way with more glycerin. After mixing, the bottle is filled within 1/4 to 1/8 inch of the top with glycerin and placed under a vacuum until all air bubbles are dissipated. Glycerine is added to completely fill the bottle and the total weight is taken. The procedure is run with glycerin alone (no starch) to determine the volume of the bottle. All work must be done at 25° C. (77° F.). ##EQU3##

EXAMPLE I

This example shows the preparation of pregelatinized non-granular high amylose corn starches (about 70% amylose).

Part A Preparation at Lower Cook Solids (13%)

An unmodified granular high amylose starch was slurried in water and pumped using a gear pump into a jet-cooker. Steam (at 145 psig) was metered into the slurry stream and the starch was cooked. The hot starch cook was conveyed at a temperature and pressure only slightly reduced from the cooking chamber to a pneumatic atomization nozzle bottom mounted in a spray-dryer. Compressed air was used to atomize the starch. Hot air in counter-current flow was used to dry the atomized starch mist. The resulting powders were recovered in a cyclone separator. The process variables used are shown in Table I. The spray-dryer is a laboratory Model No. 1 Anhydro spray-dryer.

The effect of cooking shear on the gel strength of starch powders redispersed at 6% solids in hot water is shown. The shear was varied by varying the amount of gaseous steam present in the starch cook as it moved through the cooker. At lower shear levels (20.0 g./min. of steam flow), the starch was not thoroughly and efficiently cooked, and this was reflected in less than maximum gel strength (194 g./cm.²) (see Column 1). At optimum shear levels for this system (24.0 g./min. steam flow) a maximum gel strength of 215 g./cm.² was achieved. Increasing the shear by using a steam flow of 36 or 62 g./min. resulted in lower gel strengths (204 and 134 g/cm.²) (see columns 3 and 4). Proper shear must be determined experimentally and it will depend on the starch used, the hydraulic characteristics of the cooking and atomizing equipment used, and the cooking temperature, as well as the gel strength required for the desired end use.

Part B Preparation at Higher Cook Solids (28%)

The process variables used for jet-cooking, spray-drying in larger scale equipment at higher solids are shown in Column 5 of Table 1. The slurry of unmodified granular high amylose starch was fed into a jet-cooker (Model C-15 available from National Starch and Chemical Corp). Steam was metered into the slurry as above. The cooked starch was conveyed to a pneumatic atomization nozzle top mounted in a 35 ft. tall, 16 ft. diameter Hensey spray-dryer. Steam at 120 psig was used to atomize the starch. The atomized starch mist was dried with air at 204° C. (400° F.).

The cold water solubility of the above non-granular starch powders was 97.4% and the hot water solubility was greater than 99%.

The types of pneumatic nozzle set-ups used in the spray-dryers are indicated in the Table and available from Spraying System Inc.

EXAMPLE II

This example demonstrates the processing of a converted high amylose corn starch (about 70% amylose) using the coupled jet-cooking/spray-drying process. A slurry of the starch was treated with 2.5% hydrochloric acid at 52° C. (126° F.) for 16 hours to give a converted starch having a calcium chloride viscosity of 25 seconds. After neutralization with sodium carbonate to a pH of about 6, the granular converted starch was filtered, washed and dried. The starch was then jet-cooked using the following conditions: 21% cook solids, 143° C. (290° F.) cooking temperature, 27 g./min. steam flow, and 39.7 ml./min. cooking rate. The jet-cooked starch dispersion was spray-dried through a two-fluid Spray Systems nozzle (set-up 22) into a Niro Utility #1 spray-dryer. The inlet temperature was 250° C. (428° F.) and the outlet temperature was 88° C. (190° F.). The starch powder was 93.0% soluble in sold-water and 97.1% soluble in hot-water.

EXAMPLE III

This example demonstrates that a blend of a high amylose corn starch and another starch can be processed using the coupled jet-cooking/spray-drying process. About 35 parts of a converted high amylose corn starch (about 70% amylose and calcium chloride viscosity of about 25 seconds) was slurried with about 65 parts of a converted corn starch (about 28% amylose and water fluidity of 65) in 150 parts of water. The following jet-cooking conditions were used: 23% cook solids, 143° C. (290° F.) cooking temperature, 27.5 g./min. steam flow, and 39 ml./min. cooking rate. The jet-cooked starch dispersion was spray-dried through a two-fluid Spray Systems nozzle (set-up 22B) into an Anhydro laboratory Model No. 1 spray-dryer. The inlet temperature was 230° C. (446° F.) and the outlet temperature was 86° C. (187° F.).

The resulting non-granular starch powder was 95.1% soluble in cold water and greater than 99% soluble in hot water. On redispersion in hot water at 6% solids it formed a gel having a strength of 42 g./cm.². The fluidity corn starch processed under similar conditions did not gel. The fluidity high amylose corn starch processed under similar conditions formed a gel having a strength of 75-85 gm./cm.². The results show that the co-processed blend provided a starch powder which formed a gel.

EXAMPLE IV

This example demonstrates that a mixture of a granular unmodified high amylose corn starch (about 70% amylose) and fructose or sorbitol can be processed using the coupled jet-cooking/spray-drying process.

The processing conditions and results were as follows:

    ______________________________________                                                                    87.5%    92.5%                                                     Typical     High     High                                                      High        Amylose  Amylose                                                   Amylose     Starch + Starch +                                                  Starch      12.5%    7.5%                                       Conditions     (Comparative)                                                                              Fructose Sorbitol                                   ______________________________________                                         Cook solids (%)                                                                               15-16       14.5     14.0                                       Cooking temperature                                                                           143 (290)   143 (290)                                                                               143 (290)                                  (°C.(°F.))                                                       Steam Flow (g./min.)                                                                          27.5        27.5     27.5                                       Cooking rate (ml./min.)                                                                       24-36       35.0     35.0                                       Spray-dryer    Anhydro     Anhydro  Anhydro                                    Inlet temperature                                                                             240 (464)   220 (428)                                                                               230 (446)                                  (°C.(°F.))                                                       Outlet temperature                                                                             90 (194)    82 (180)                                                                                84 (183)                                  (°C.(°F.))                                                       Two fluid nozzle set-up                                                                       22B         22B      22B                                        Cold water solubility (%)                                                                     71.4        64.9     96.6                                       Hot water solubility (%)                                                                      94.5        83.7     80.3                                       Gel strength at 6% solids                                                                     220         119.0    172.0                                      (g./cm..sup.2)                                                                 ______________________________________                                    

The results show that co-processed powdered mixtures were highly soluble (64.9 and 96.6%) in cold water and formed strong gels (119 and 172 g./cm.²) even though they contained lower starch solids than the comparative sample.

EXAMPLE V

This example describes the production and recovery of a derivatized starch using the coupled jet-cooking/spray-drying process.

A starch is slurried in water and the pH is adjusted to between pH 6 and pH 8 with sulfuric acid or sodium hydroxide as required. An aqueous sodium tripolyphosphate (STP) solution is added either to the bulk starch slurry or metered into the starch feed line prior to the jet-cooker at a level sufficient to give 1 to 4% STP on starch. The starch/STP slurry is jet-cooked at a temperature 163°-177° C. (325°-350° F.).

This modified starch dispersion is conveyed at temperature and a pressure substantially equivalent to those used during cooking directly to an atomization nozzle mounted in a spray-dryer. After atomization and drying the resulting powder is collected.

It is expected that the recovered starch powder will have the properties of a conventional starch phosphate produced by slurry reaction. In addition, it is expected that the powder will be readily water-soluble and not require cooking to produce a functional water dispersion. Reactions on cooked starches are known but they yield liquid products and have generally been avoided due to the difficulty in recovering the viscous reaction products or expense in recovering low solids cooks. For example, U.S. Pat. No. 3,637,656 (issued Jan. 25, 1972 to F. J. Germino et al.) and U.S. Pat. No. 4,579,944 (issued Apr. 1, 1986 to R. G. Harvey et al.) describe paste reaction processes for making starch derivatives.

EXAMPLE VI

This example shows that other granular high amylose corn starches can be jet-cooked and spray-dried using the coupled process. The processing conditions used for fractionated potato amylose (about 100% amylose), unmodified high amylose corn starch (about 70% amylose), and converted high amylose corn starch (about 70% amylose and having a calcium chloride viscosity of 25 seconds) are shown in Table II.

The results show that the non-granular powders are highly soluble in cold water (86.6, 95.3, and 93.0%, respectively) as well as in hot water (99.2, 96.9, and 97.1%). They form strong gels (395, 125 and 104 g/cm², respectively).

EXAMPLE VII

This example demonstrates the use of the coupled jet-cooking/spray-drying process to prepare a cold-water-soluble form of a cold-water insensitive synthetic polymer.

A medium molecular weight fully hydrolyzed polyvinyl alcohol (PVA), available from E. I. DuPont de Nemours under the trade name Elvanol 71-30, was slurried in water at 3% solids and jet-cooked at 143° C. (290° F.). Back pressure at the cooking chamber was 55 psig. The dispersed polymer was conveyed under pressure (45 psig) through an atomization nozzle (Model 1/2 J82 available from Spraying Systems Inc.) top mounted in a Niro Utility #1 spray-dryer and atomized with steam at 30 psig. Heated air at 280° C. (536° F.) was used to dry the atomized solution to a free flowing powder.

The resulting product consisted of rugose spheres generally from 3 to 6 microns in diameter. A total of 31.88% of this material was soluble in water at 25° C. (77° F.) compared to 3.6% of the unprocessed polymer. The solubility test used is the one described in U.S. Pat. No. 4,072,535 (issued Feb. 7, 1987 to R. W. Short et al.). Dupont's technical service bulletin issued December 1965 describes the PVA polymer as having "excellent resistance to cold water" and requiring elevation to 90°-95° C. (194°-203° F.) for complete dissolution in water. The viscosity of the spray-dried polymer at 25° C. (77° F.), dispersed in hot water at 4% solids, was 24 cps. compared to 26 cps. for the unprocessed polymer. This shows that the polymer was not substantially degraded during the processing.

EXAMPLE VIII

This example illustrates the use of the coupled jet-cooking/spray-drying process to produce a cold-water-soluble powder from a polygalactomannan gum which is normally difficult to solubilize.

Locust bean gum (available from National Starch and Chemical Co.) was slurried in water at 1% solids and jet-cooked at 132° C. (270° F.). Back pressure at the cooking chamber was 30 psig. The dispersed gum was conveyed under pressure (25 psig) through an atomization nozzle (Model 1/2 J82) top mounted in a Niro Utility #1 spray-dryer and atomized with steam at 30 psig. Heated air at 280° C. (536° F.) was used to dry the atomized mist to a free flowing powder.

The resulting product consisted of rugose spheres generally from 2 to 4 microns in diameter. A total of 71.5% of this powdered gum was soluble in water at 25° C. (77° F.) compared to 27.1% of the unprocessed gum. When redispersed in cold water at 4% solids, the viscosity was 490 cps. within 2 minutes compared to 16 cps. for the unprocessed gum. The solubility test referred to in Example VII was used.

EXAMPLE IX

This example describes the processing conditions used in the continuous coupled jet-cooking/spray-drying process when starches other than high amylose starches are pregelatinized. The equipment used is described in Example I. The processing variables and results are shown in Table III.

The results show that the non-granular corn, waxy maize, and tapioca starch powders were essentially 100% cold-water-soluble.

EXAMPLE X

This example compares the flow viscosity of jet-cooked high amylose corn starch (about 70% amylose) to water at elevated temperatures. High amylose starch slurries were cooked at solids of about 16.8-18.1%, cooking temperature of about 149° C. (300° F.), steam flow rate of 168 g./min., and cooking rate of 59.3 ml./min. The resulting flow rates through the viscometer previously described were 48, 91 and 113 ml./min. at 20, 40 and 60 psig of pressure using a 0.016 in. orifice in the atomizer nozzle. For a 0.031 in. orifice, the resulting flow rates were 313-498 and 399-642 ml./min. at 40 and 60 psig. Flow rates of water, under identical conditions were 100, 138, 190, 600 and 699 ml./min., respectively.

It can be seen that jet-cooks of high amylose corn starch flow through the spray-drying nozzles at rates no less than half that of water when the temperatures were maintained at from 126° to 153° C. (259° to 307° F.) even at 28% cook solids. This translates into a flow viscosity of less than 1 centipoise.

In contrast, when the temperature drops after a 28% solids jet-cook of high amylose corn starch exits the jet-cooker, the viscosity cannot even be measured as the starch cook forms a gel in a few seconds.

EXAMPLE XI

This example compares starches pregelatinized using the continuous, coupled jet-cooking/spray-drying process with the same starches pregelatinized using the Winkler process (U.S. Pat. No. 3,630,775).

The procedure of the Winkler patent could not be exactly duplicated. The spraying pressures disclosed in the patent range from 2000 to 6800 psig and the cooking temperatures range from 182°-304° C. (360°-580° F.). The equipment used for this experiment was limited to a pressure of 1600 psig and a temperature of 160° C. (320° F.).

A B.I.F. (a division of New York Air Brake, Providence, R.I.) model 1180 jacketed micro-feeder piston pump was modified to produce higher flow rates so that pressures up to 1600 psig could be achieved. Thermocouples were attached to the cooking chamber to monitor the temperature of the cook. The piston cavity was filled with starch slurries at 10% to 20% solids. The slurries were heated for 20 minutes to a temperature of 160° C. (320° F.) with 100 psig of steam flowing through the jacket of the pump. The starch was then pumped through a single fluid nozzle having a 0.0135 in. (#80A available from Spraying Systems Inc.) at 1600 psig pressure. Samples were collected and analyzed for viscosity or gel strength.

Part A High Amylose Starch (70% amylose)

Comparative starch samples were sprayed at 1600 psig and 160° C. (320° F.), collected, and allowed to cool and set-up for 24 hrs. at 21° C. (72° F.).

Gel strengths were run on the Texture Analyzer. Cook solids were run (using an infra-red heat lamp balance) after the gel strengths were tested.

The jet-cooking conditions used to prepare the pregelatinized starch by the coupled process were as follows: 28% cook solids (38% slurry solids), steam flow of 31 g./min., cooking temperature of 143° C. (290° F.), flow rate of 38.7 ml./min., and back pressure of 52 psig at the chamber and 48 psig at the nozzle. The spray-dryer used was an Anhydro Dryer Model No. 1 equipped with a two fluid nozzle (set-up #22B). The inlet temperature of the spray-dryer was 230° C. (446° F.) the outlet temperature was 84° C. (183° F.), and air at 20 psig was used for atomization.

The starches were dispersed in hot water and heated in a boiling water bath for 15 minutes, allowed to cool and set-up for 24 hours at 21° C. (72° F.). The solids and gel strengths are shown below. The starch degradation is shown in FIG. 3.

    ______________________________________                                                              Solids  Gel Strength                                      Sample               (%)     (g./cm..sup.2)                                    ______________________________________                                         Indirect cooking/spraying                                                                           11.1    370                                               (comparative)        13.4    580                                               Continuous coupled   10.3    557                                               jet-cooking/spray-drying process                                                                    13.4    768                                                                    13.8    946                                                                    16.6    +996*                                             ______________________________________                                          *Gel strengths over 950 g are not accurate, as they are over the upper         limits of the Texture Analyzer.                                          

The results show that the high amylose starches prepared by indirect heating and pressure atomization gave lower gel strengths than the same starch cooked and atomized by the coupled process using direct heating. This is attributed to the less effective dispersion formed during indirect heating and the higher shear developed during atomization in the pressure nozzle. It would be expected that pressures and temperatures exceeding those used here, as taught in Winkler, will only further degrade the starch.

Part B Other Starches

Comparative starch samples of waxy maize starch (about 0% amylose) and corn starch (about 28% amylose) were sprayed at 1600 psig and a temperature of 160° C. (320° F.) and allowed to cool to 71° C. (160° F.) before viscosity measurements were taken.

Waxy maize and corn starch samples pregelatinized using the coupled process were spray-dried at inlet temperatures of 200° C. (392° F.) and 200° C. (392° F.), and outlet temperatures of 125° C. (257° F.) and 82° C. (180° F.), using 30 psig of atomization steam and 30 psig of atomization air, respectively. The spray-dryer used for the waxy maize starch was a Niro Utility #1 dryer equipped with a two fluid nozzle (set-up 22B nozzle and 120 cap). That used for the corn starch was an Anhydro Model No. 1 dryer with the same nozzle and set-up.

The recovered starches were dispersed in hot water and heated in a boiling water bath for 30 minutes and allowed to cool to 71° C. (160° F.) before viscosity measurements were taken. Cook solids were run (using an infra-red heat lamp balance) after all samples had been tested. The solids and viscosities are shown below. The gel strengths are given in Part A.

    ______________________________________                                                                Solids  Viscosity                                       Sample                 (%)     (cps)                                           ______________________________________                                         Waxy Maize prepared by continuous                                                                     11.9    423                                             coupled jet-cooking/spray-drying                                                                      15.6    740                                             process                20.0    1850                                            Waxy Maize prepared by indirect                                                                       10.0     30                                             cooking/spraying (comparative)                                                                        14.0     37                                                                    19.4    190                                                                    21.2    340                                             Corn prepared by continuous                                                                           12.0    620                                             coupled jet-cooking/spray-drying                                                                      16.3    3650                                            process                20.4    24500                                           Corn prepared by indirect                                                                             12.0     28                                             cooking/spraying (comparative)                                                                        14.0     37                                                                    19.4    190                                             ______________________________________                                    

The results again show that high molecular weight starches, such as native waxy maize and corn starch, were degraded, as shown by the extreme reduction in viscosity, when processed using indirect heating and a pressure nozzle. The starch degradation is shown in FIGS. 4 and 5.

EXAMPLE XII

This example demonstrates that the pregelatinized, spray-dried, non-granular, amorphous high amylose starches prepared by the coupled process are unique. X-ray crystallographic scans (see FIG. 2) performed by Rigaku USA Danvers Mass Model No. DMAX-8 showed that the pregelatinized high amylose starch (about 70% amylose) prepared by the coupled jet-cooking, spray-drying process was amorphous, i.e., there were no crystalline peaks. Comparative pregelatinized starches (about 70% amylose) prepared by jet-cooking followed by drying on a heated plate unexpectedly contained crystalline regions. Samples made by jet-cooking followed by air-drying contained crystalline regions as expected. Native granular starch likewise contains crystalline regions.

The lack of retrogradation in the coupled jet-cooked/spray-dried material is confirmed by the higher gel strength on redispersion (160 g./cm.² at 6% solids in hot water). The same high amylose starch processed by jet-cooking and drum-drying had a gel strength of only 110 g./cm.² on redispersion.

It is well known that retrograded starches do not provide as strong a gel on redispersion below 100° C. (212° F.) compared to a more soluble starch of equal amylose content. This is due to the unavailability of the retrograded amylose for gel formation.

EXAMPLE XIII

Scanning Electron Microscope photomicrographs of pregelatinized high amylose corn starches (about 70% amylose) prepared by the present coupled jet-cooking/spray-drying process (Photograph A), the simultaneous atomization and cooking process of U.S. Pat. No. 4,280,851 (Photograph 8), and the autoclaving/drum-drying process of U.S. Pat. No. 3,086,890, (Photograph C) are shown in FIG. 6. The photomicrographs of the particles that make up the powders of these starches show distinct physical differences.

The powders of the current invention are composed of non-granular, round, spray-dried particles having convoluted (dimpled) surfaces due to the rapid removal of water and subsequent collapse of the starch-film during drying. In this process, the size of the particles are determined by the size of the droplets formed during atomization and drying. These particles are unlike those particles prepared by the simultaneous atomization and cooking process which are generally in the form of swollen granules. This is evidenced by the slightly wrinkled surfaces characteristic of intact, swollen starch granules. Though a spray-dried particle, the starch in this photomicrograph (photograph 8) was never placed into solution and the particle size is determined largely by the degree of granular swelling during cooking. The powders of the autoclaving/drum-drying process are in the form of angular flakes. The particle size is determined by subsequent grinding and fractionation of the drum-dried sheet after drying.

The preparation of a spray-dried high amylose starch by the process of the Pitchon patent (U.S. Pat. No. 4,250,851) was difficult, and the resulting product was considerably less soluble and contained intact, non-degraded granules. As previously shown, the preparation of such a starch by the coupled process was easily carried out.

EXAMPLE XIV

This example compares the displacement density and bulk density of various pregelatinized starches prepared by the present coupled jet-cooking/spray-drying process at high solids, a conventional spray-drying process at low solids, and the jet-cooking/drum-drying process similar to that of Sarko (U.S. Pat. No. 3,086,890) at low solids. The starches prepared by the coupled process were prepared using suitable processing conditions for the particular starch source.

The results in FIG. 7 show that the relationship between displacement density and bulk density for the various methods of preparing pregelatinized starches are specific and generally lie within regions that are independent of the starch source. These density differences are due to the differences in particle shape and structure resulting from the drying step of each process.

Particles produced by the Sarko process are flakes which contain less included air than starch powders spray-dried from dispersions. Thus, the density of the individual Sarko process particle (i.e., displacement density) is higher than that of spray-dried starch powders from dispersions. However, these angular flakes pack together less efficiently than spheres giving a lower bulk density.

Spray-dried starch particles dried from a dispersion generally are characterized by internal air voids and surface ridges and depressions. This structure is formed, in the spray-dryer, as the wet atomized dispersion droplet forms an air and water vapor filled bubble on heating and collapses on drying. Displacement density is strongly affected by the amount of included air which is influenced by starch type, dispersion solids, atomization variables, and spray-dryer conditions. Packed bulk density varies with particle size distribution in the powder and smoothness of the particle surface (depth of surface depressions). The coupled jet-cooking/spray-drying process yields starch powders with higher bulk densities than conventional spray-drying when using the same high viscosity base starch.

These physical differences can be used to identify the process by which the starches were prepared when supplemented with the differences in physical structure already discussed in previous Examples. The only exception in the data is the isolated potato amylose prepared by the coupled process, which lies in Region I.

    ______________________________________                                         Summary of FIG. 7                                                                                      Displacement                                                                              Bulk                                                                Density    Density                                     Process       Region    (g/cc)     (lbs/ft.sup.3)                              ______________________________________                                         Conventional jet-                                                                            I         low        low                                         cooking/spray-drying                                                           Coupled jet-  II        low        high                                        cooking/spray-drying                                                           Jet-cooking/drum-drying                                                                      III       high       low-high                                    ______________________________________                                    

EXAMPLE XV

This example illustrates the use of the continuous coupled jet-cooking/spray-drying process in the production of a pregelatinized powder from a co-processed mixture of a fluidity high amylose corn starch, locust bean gum, and carrageenan gum.

A mixture containing 90 parts of an acid-converted high amylose corn starch (about 70% amylose) having a calcium chloride viscosity of about 25, 5 of parts locust bean gum (available from National Starch & Chemical Corp.), and 5 parts of carrageenan (Gelcarin GP-379 available from FMC Corp.) was slurried in water. The processing conditions were as follows:

    ______________________________________                                         Slurry Solids (%)     5                                                        Cook Solids (%)       4                                                        Cooking temperature (°C.(°F.))                                                         143° (290°)                                Cook flow (ml./min.)  ˜150                                               Spray-dryer           Niro 4 ft. diameter                                                            Laboratory Model                                         Nozzle set-up         Centrifugal wheel                                        Dryer inlet temperature (°C.(°F.))                                                     121° (250°)                                Dryer outlet temperature (°C.(°F.))                                                    63° (145°)                                 ______________________________________                                    

The gel strength at 6.1% solids was measured using the previously described procedure. The strength was 119 g./cm.². This gel strength was not significantly different from the gel strength (104 g./cm.²) of the acid converted high amylose corn starch used in the blend when pregelatinized by the continuous coupled jet-cooking/spray-drying process. Thus, the gel strength of the co-processed sample was about the same as the control, despite dilution of the gelling starch with the gums.

EXAMPLE XVI

This example illustrates the use of the continuous coupled jet-cooking/spray-drying process in the production of a pregelatinized powder from a co-processed mixture of agar and a fluidity high amylose corn starch (about 70% amylose and about 29 CaCl₂ fluidity). The agar starting material is available from Sigma Chemical Co., St. Louis, Mo. The processing conditions were as follows:

    ______________________________________                                         Slurry Solids (%)     24                                                       Cook Solids (%)       about 20                                                 Cooking temperature (°C.(°F.))                                                         152° (306°)                                Cook flow (ml./min.)  about 150                                                Spray-dryer           Niro 4 ft. diameter                                                            Laboratory Model                                         Nozzle type           3 Fluid Pneumatic*                                       Nozzle set-up         SS 1/4 J22 (modified)                                    Dryer inlet temperature (°C.(°F.))                                                     160° (320°)                                Dryer outlet temperature (°C.(°F.))                                                    71° (160°)                                 Steam pressure (psig)                                                          inner fluid           40                                                       outer fluid           30                                                       ______________________________________                                          *The 3 fluid pneumatic nozzle (obtained from Spray Systems, Inc.) was          modified to create a 3 fluid setup which is similar to a nozzle available      commercially from Niro Atomizer. It is similar to those described in the       Master's book discussed previously.                                      

The agar, mixture of agar and acid converted high amylose corn starch pregelatinized by the continuous coupled jet-cooking/spray-drying process, and same acid converted high amylose corn starch pregelatinized by the continuous coupled jet-cooking/spray-drying process were mixed in a blender in hot water and heated with agitation in a boiling water bath on a hot plate to various temperatures indicated below. The resulting solutions were poured into 4 oz. jars, and after 24 hours the gel strengths were measured using the previously described procedure. The results are shown below:

    ______________________________________                                                      Dispersion Temperature (°F.)                                                                       Boiling                                                                        Water                                  Sample         170°                                                                           180°                                                                           185°                                                                         190°                                                                          Bath                                   ______________________________________                                         1% Agar (control)                                                                             15 g.  --     26 g.                                                                               161 g.                                                                               --                                     6% pregelatinized acid-                                                                       76 g.  71 g.  --    86 g.                                                                                96 g.                                 converted high amylose                                                         corn starch (control)                                                          1% Agar + 6% pre-                                                                             83 g.  90 g.  --   117 g.                                                                               142 g.                                 gelatinized acid-converted                                                     high amylose corn starch                                                       ______________________________________                                    

Compared to the agar control and the starch control, the agar/starch co-processed blend showed higher gel strengths at lower temperatures. The agar contributed gel strength to the blend, thus demonstrating its warm-water-dispersibility.

EXAMPLE XVII

This example describes the preparation of an instant dessert gel containing a co-processed potato starch/gum mixture. The potato-starch/gum mixture was slurried in water and pregelatinized using the continuous coupled jet-cooking/spray-drying process and the conditions described below. The spray-drying was carried out in a Niro utility spray dryer.

    ______________________________________                                         Slurry Solids (%)       7                                                      Cook Solids (%)         about 6                                                Jet Cooking Temperature °C. (°F.)                                                        141 (286)                                              Cook Flow (ml./min.)    100                                                    Nozzle Type             2 fluid stream                                         Dryer Inlet Temperature °C. (°F.)                                                        300 (572)                                              Dryer Outlet Temperature °C. (°F.)                                                       143 (289)                                              Atomizing Steam (psig)  80                                                     ______________________________________                                    

The gel was prepared by dry blending 33.68 g. of the 1:1 potato starch-agar mixture with 331.92 g. of water, 120.26 g. of sugar, and 0.95 g. of sodium citrate. The blend was mixed for 3 minutes in a mini-Cuisineart. The mixture was poured into shells and refrigerated for 2 hours. As a control, a gel was prepared by dry blending 33.68 g. of a potato starch pregelatinized by continuous coupled jet-cooking/spray-drying process with the indicated amounts of water, sugar, and sodium citrate and processing the blend in the same manner. The results are shown below:

    ______________________________________                                                Water Water                                                                    (g.)  Temperature                                                                               Dessert Gel                                            ______________________________________                                         Starch/Gum                                                                              331.92  Room       Gel was semi-soft with a                           Mixture                     texture like applesauce.                           Starch/Gum                                                                              331.92  120° F.                                                                            Gel was translucent and                            Mixture                     very firm with a good                                                          texture                                            Control  331.92  120° F.                                                                            No gel                                             ______________________________________                                    

The results show that the co-processed mixture of potato starch and agar formed a dessert gel both at room temperature and when heated to 120° F. The similarly processed potato starch control formed no dessert gel even when heated to 120° F.

EXAMPLE XVIII

A granular fluidity high amylose corn starch (about 70% amylose and 25 CaCl₂ fluidity) was dry blended at a 9:1 ratio with a 250 Bloom gelatin (obtained from Atlantic Gelatin Division of General Foods Corporation, Waburn, Mass.). The blend was slurried in water and pregelatinized using the continuous coupled jet-cooking/spray-drying process and the conditions described below. The spray-drying wheel was mounted in 4 foot diameter Niro laboratory model spray dryer.

    ______________________________________                                         Slurry Solids (%)    10.0                                                      Cook Solids (%)      about 8.5                                                 Jet Cooking Temperature °C. (°F.)                                                     141 (286)                                                 Cook Flow (ml./min.) 125                                                       Nozzle Type          Niro rotary atomizer*                                     Dryer Inlet Temperature °C. (°F.)                                                     220 (428)                                                 Dryer Outlet Temperature °C. (°F.)                                                    130 (266)                                                 Atomizing Steam (psig)                                                                              none                                                      ______________________________________                                          *This is a centrifugal wheel atomizer of the type disclosed in K. Masters      Spray Drying Handbook, 4th ed., pp. 175-205, George Godwin, London (1985)

Using the standard procedure previously described, the gel strength of a gel prepared from the co-processed fluidity corn starch/gelatin blend was measured and determined to be 138 g. It is expected that blending the gelling protein with the starch will provide a more resilient gel, i.e., a gel with less syneresis.

Now that the preferred embodiments of the invention have been described in detail, various modifications and improvements thereon will become readily apparent to those skilled in the art. Accordingly, the spirit and scope of the present invention are to be limited only by the appended claims and not by the foregoing specification.

                  TABLE I                                                          ______________________________________                                         Process Conditions for Jet-Cooking/                                            Spray-Drying High Amylose Starch (70% amylose)                                          (1)   (2)     (3)     (4)   (5)                                       ______________________________________                                         Slurry Solids                                                                             21.0    21.5    22.0  22.5  42.5                                    (%)                                                                            Cook Solids (%)                                                                           13.0    13.0    13.0  13.0  28.0                                    Jet-cooking                                                                               143     143     143   143   143                                     Temperature                                                                               (290)   (290)   (290) (290) (290)                                   °C.(°F.)                                                         Steam Flow 20.0    24.0    36.0  62.0   9.25                                   (g./min.)                              lb./min.                                Cook Flow  30.0    30.0    30.0  30.0   3.8                                    (ml./min.)                             gal./min.                               Nozzle Type                                                                    Nozzle Set-up                                                                              22     22B     22B   22B   IJ-152                                  Dryer Inlet                                                                               220     220     220   220   230-191                                 Temp. °C.(°F.)                                                              (428)   (428)   (428) (428) (446-375)                               Dryer Outlet                                                                               82      82      82    82   82-96                                   Temp. °C.(°F.)                                                              (180)   (180)   (180) (180) (180-205)                               Atomizer Air                                                                              20.0    20.0    20.0  20.0  120.0                                   (psig)                                 (steam)                                 Gel Strength                                                                              194.0   215.0   204.0 134.0 200.1                                   (g./cm..sup.2)                                                                 ______________________________________                                    

                  TABLE II                                                         ______________________________________                                         Process Conditions for Jet-Cooking/                                            Spray-Drying Various High Amylose Starches                                                                  Fluidity High                                             Fractionated         Amylose Corn                                              Potato   High Amylose                                                                               (about 70%                                                Amylose  Corn        amylose and                                               (about 100%                                                                             about 50%   about 25 CaCl.sub.2                                       amylose) amylose)    viscosity)                                        ______________________________________                                         Slurry Solids                                                                            20.0       26.7        30.0                                          (%)                                                                            Cook Solids                                                                              12.5       16.0        21.0                                          (%)                                                                            Jet-cooking                                                                              154 (310)  143 (290)   143 (290)                                     Temperature                                                                    °C. (°F.)                                                        Steam Flow                                                                               27.5       27.5        27.5                                          (g./min.)                                                                      Cook Flow 19.9       27.0        39.7                                          (ml./min.)                                                                     Nozzle Type                                                                              2 FLUID    2 FLUID     2 FLUID                                       Nozzle Set-up                                                                            22 B       22          22                                            Dryer Inlet                                                                              225 (437)  230 (446)   220 (428)                                     Temperature                                                                    °C. (F.°)                                                        Dryer Outlet                                                                              86 (187)   85 (185)    88 (190)                                     Temperature                                                                    °C. (F.°)                                                        Atomizer Air                                                                             40.0       20          20.0                                          (psig)                                                                         Cold Water                                                                               86.6       95.3        93.0                                          Solubility (%)                                                                 Hot Water 99.2       96.9        97.1                                          Solubility (%)                                                                 Gel Strength                                                                             395        125         104                                           (g./cm.sup.2)                                                                  ______________________________________                                    

                  TABLE III                                                        ______________________________________                                         Process Conditions for                                                         Jet-Cooking/Spray-Drying Other Starches                                                            Waxy Maize Tapioca                                                    Corn Starch                                                                             Starch     Starch                                          ______________________________________                                         Slurry Solids (%)                                                                           20.0       20.0       20.0                                        Cook Solids (%)                                                                             14.0       14.2       11.0                                        Jet-cooking  143 (289)  152 (305)  160 (320)                                   Temperature °C. (°F.)                                            Steam Flow (g./min.)                                                                        35.0       31.0       47.0                                        Cook Flow (ml./min.)                                                                        20.5-28.8  18.9-21.2  11.3-16.9                                   Nozzle Type  2 FLUID    2 FLUID    2 FLUID                                     Nozzle Set-up                                                                               22B        22B        22B                                         Dryer Inlet  225 (437)  225 (437)  218 (424)                                   Temperature °C. (F.°)                                            Dryer Outlet  86 (187)   97 (207)   95 (203)                                   Temperature °C. (F.°)                                            Atomizing Air (PSI)                                                                         20-25      25.0       15.0                                        Moisture (%)  5.0        5.6        5.0                                        1% Solids pH  6.5        6.8        6.9                                        Cold Water Solubility                                                                       98.6       97.7       100.0                                       (%)                                                                            ______________________________________                                     

What is claimed is:
 1. A pre-dispersed, jet-cooked/spray-dried gum or viscosifying protein which is prepared by a continuous coupled jet-cooking/spray-drying process comprising the steps of:a. forming a slurry comprising a gum or a viscosifying protein and water; b. jet-cooking the slurry with steam at a temperature sufficient to form a dispersion; c. immediately conveying and introducing, under elevated temperature and pressure, the jet-cooked dispersion into a nozzle of a spray-dryer chamber; d. atomizing the jet-cooked dispersion through the nozzle; e. drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the dispersed gum or protein; and f. recovering the dried gum or protein as a water-dispersible powder.
 2. The gum or viscosifying protein of claim 1, wherein the gum is selected from the group consisting of locust bean gum, agar, and carrageenan and wherein the viscosifying protein is gelatin.
 3. A pre-dispersed, jet-cooked/spray-dried agar which is warm-water-dispersible.
 4. A pre-dispersed, jet-cooked/spray-dried carrageenan which is warm-water-dispersible.
 5. A pre-dispersed, jet-cooked/spray-dried gelatin which is warm-water-dispersible.
 6. An improved method for preparing foods, comprising the step of adding to the foods a blend of (a) a jet-cooked/spray-dried gum and/or viscosifying protein and (b) a jet-cooked/spray-dried non-granular starch having an amylose content above about 40%, characterized in that the starch is substantially non-crystalline and substantially non-retrograded; with the gum, the protein, and the starch being separately processed or co-processed by a continuous coupled jet-cooking/spray-drying process which pre-disperses the gum and/or the protein and pregelatinizes the starch.
 7. An improved method for preparing foods, comprising the step of adding to the foods a blend of (a) a jet-cooked/spray-dried gum and/or viscosifying protein and (b) a jet-cooked/spray-dried non-granular starch having an amylose content of below 40%, characterized in that the starch is substantially non-crystalline and has a bulk density higher than the bulk density of the same base starch pregelatinized by jet-cooking and spray-drying in two separate steps; with the gum, the protein, and the starch being separately processed or co-processed by a continuous coupled jet-cooking/spray-drying process which pre-disperses the gum and/or the protein and pregelatinizes the starch.
 8. The method of claim 6, wherein the gum is selected from the group consisting of locust bean gum, agar, and carrageenan; wherein the protein is gelatin; and wherein the starch is an acid-converted high amylose starch.
 9. The method of claim 7, wherein the gum is selected from the group consisting of locust bean gum, agar, and carrageenan; wherein the protein is gelatin; and wherein the starch is potato starch.
 10. The method of claim 6, further comprising the step of hydrating the blend or a food containing the blend with hot or cold water.
 11. The method of claim 7, further comprising the step of hydrating the blend or a food containing the blend with hot or cold water.
 12. A food, prepared by the method of claim 6, wherein the food is selected from the group consisting essentially of coated french-fried potatoes, pasta, gelatin desserts, surimi, canned pet foods, batter-fried foods, cookies, instant desserts, fresh fruits and vegetables and comminuted, prepared foods.
 13. A food, prepared by the method of claim 7, wherein the food is selected from the group consisting essentially of coated french-fried potatoes, pasta, gelatin desserts, surimi, canned pet foods, batter-fried foods, cookies, instant desserts, fresh fruits and vegetables and comminuted, prepared foods. 